板面 Pan Mee

板面，是老公的最爱。

昨晚他问起我有没有煮过板面。

我给他翻了个白眼，说到：“我那天不是才煮香菇肉碎干捞板面给你吃咩？!”

他急忙说，“我的意思是汤的板面。”

我：“那天原本想煮汤的，但是家里没有江鱼仔，煮不到。现在家里有江鱼仔了，我可以煮了。不过家里没有树仔菜，如果你不讲究就可以煮啦。”

他：“没有树仔菜也可以。”

好啦，反正我也没idea要煮些什么，就如他所愿，来个板面，顺便清掉家里的江鱼仔。

老公说好吃，姑仔也说很好吃，一句“perfect！”。

姑仔还一边吃，一边“嗯~嗯~嗯~”

看着他们那么捧场，我就满足了。

或许，这就是我爱下厨的原因，身边总会有个人在捧场。

庆幸身边有个神队友帮忙挑江鱼仔头。

上次煮椰浆饭时，也是他在帮忙挑，因为我从没挑过。

我说，以后这活儿交给他就对了。

手工板面（5-6人份）
材料:
中筋面粉- 500 g
鸡蛋- 1颗
清水- 150 g（视面粉吸水量，酌量添加）
盐- 1茶匙
食油- 1汤匙

做法:
1. 将鸡蛋敲入面粉和盐中，再酌量添加清水，搓揉成团。
2. 加入食油，继续揉成光滑的面团。
3. 把面团盖上休面1小时。
4. 工作面和盘子撒上一把面粉后，把面团分割成6等份。先取一份面团，杆成长形后，用刮刀切成喜爱的粗细面条，沾上面粉后，卷成单份。重复完成其余的面团。

5. 煮一锅沸水，将一份面团散开丢入沸水中煮至浮起即可捞出。
6. 于煮好的板面滴数滴麻油，拌匀以防沾粘。

江鱼仔高汤:

材料:

江鱼仔- 100g

植物油- 2 汤匙

清水- 2 公升

盐- 适量

做法:

1. 江鱼仔洗净沥干后，用植物油炸至香气溢出后，倒入清水，以大火煮至沸腾后，转小火煮约1小时。

2. 将高汤过滤，加入适量的盐调味即可。

配料:
(A) 江鱼仔
材料:
去头江鱼仔- 50g

做法:
1. 将江鱼仔冲水沥干后，用小火干炒至香脆，呈金黄色即可取出。

(B) 香菇肉碎
材料:
肉碎- 150 g
香菇- 4朵
小红葱- 2颗
食油- 适量

腌料:
酱油- 2汤匙
麻油- 1茶匙
白胡椒粉- 1/8茶匙

调味料:
蚝油- 1汤匙
酱油- 2汤匙
黑酱油- 1茶匙
香菇水- 适量

做法:
1. 将肉碎用腌料腌约15分钟。
2. 香菇泡发，切丝；小红葱切片。
3. 冷锅下油，将小红葱用小火炸至金黄色。
4. 将部分的炸葱捞起，加入香菇丝炒香后，加入肉碎，炒至变色。
5. 加入调味料和适量的香菇水，焖煮约5分钟。

Handmade Pan Mee (5-6 servings)
Ingredients:
All purpose flour- 500 g
Egg- 1 nos
Water- 150 g (add bit by bit depending on the water absorption capacity of the flour used)
Salt- 1 tsp
Cooking oil- 1 Tbsp

Method:
1. Crack an egg into the bowl of flour and salt, add in water bit by bit and knead to form a dough.
2. Add in cooking oil, continue to knead until it forms a smooth dough.
3. Cover the dough and let it rest for an hour.

4. Sprinkle some flour on the working surface and plate, divide the dough into 6 equal portions. Work on the first portion by rolling it out into thin sheet, cut it into strips according to your preferred thickness. Sprinkle some flour on the noodles and roll it into individual portion. Repeat for the rest of the dough.
5. Bring a pot of water to boiling, loosen a portion of the noodles, drop it into the boiling water and cook until the noodles floated. Dish out.
6. Drizzle a few drops of sesame oil onto the noodles and stir well to prevent them from sticking together.

Anchovies Stock:

Ingredients:

Anchovies- 100g

Oil- 2 Tbsp

Water- 2 litres

Salt- To taste

Method:

1. Rinse and drain the anchovies, fry until fragrant. Pour in the water and bring to boil over high heat. Continue to boil over low heat for approx. 1 hour.

2. Strain the stock, add in some salt to taste. Ready to serve.

Sides:
(A) Anchovies
Ingredients:
De-headed split anchovies- 50g

Method:
1. Rinse and drain the anchovies, pan fry them over low heat until they turned crispy and golden brown. Dish out and set aside.

(B) Mushroom and minced meat
Ingredients:
Minced meat- 150 g
Shiitake mushrooms- 4 nos
Shallots- 2 nos
Cooking oil- Some

Marinades:
Soy sauce- 2 Tbsp
Sesame oil- 1 tsp
White pepper powder- 1/8 tsp

Seasonings:
Oyster sauce- 1 Tbsp
Soy sauce- 2 Tbsp
Dark soy sauce- 1 tsp
Mushroom water- Some

Method:
1. Marinade the minced meat for approx. 15 min.
2. Rehydrate the shiitake mushrooms, cut them into slices; slice the shallots.
3. Pour cooking oil into a un-heated pan, fry the shallots over low heat until golden brown.
4. Dish out some of the fried shallots, add in the mushrooms and stir fry until fragrant, followed by minced meat.
5. Add in seasoning and a little bit of mushroom water, let it simmer over low heat for approx. 5 min.